Matcha tea comes in various types, primarily differentiated based on quality and intended use. Here are some common varieties and how they differ:

  • Ceremonial Grade Matcha: This is the highest quality matcha, traditionally used in Japanese tea ceremonies. Made from the youngest tea leaves and processed with care, it has a bright green color, pure and subtle flavor, not overly bitter. It's typically prepared and enjoyed without any additives.
  • Premium Grade Matcha (Satoen Premium Matcha): High-quality matcha, usually harvested in the spring, suitable for daily enjoyment. It has a stronger flavor than ceremonial grade and is also bright green. It can be used both for drinking and cooking.
  • Culinary Grade Matcha (Satoen Special Matcha): Produced specifically for cooking and baking, made from older leaves, it has a robust and slightly more bitter flavor than the premium types. It's darker green and used in recipes like cakes, smoothies, or savory dishes.
  • Industrial Grade Matcha (Satoen Boumi Matcha): The lowest quality, often used in industrial food production. It may come from various parts of the tea plant and tends to have inconsistent color and flavor.
  • Organic Matcha: Unlike the other types, this classification is based on the farming method. Organic matcha is cultivated without synthetic chemicals, fertilizers, or pesticides. It can range from ceremonial to culinary quality.

Each type serves different purposes and is priced according to its quality. When purchasing matcha, it's crucial to determine your use to select the appropriate type.Top of Form